Batter Fried Brinjal – Bengali Beguni – Crispy Eggplant Fritters

In this preparation Eggplant or Brinjal are sliced and coated with chick pea batter and then deep fried until it is crispy. It’s a perfect rainy day snack enjoyed with Muri or Puffed Rice. It is also goes well as a side dish with Rice and Dal or Khichuri.

Serving Size: 2-3 people

Cooking Time: 30 mins

Ingredients:

2 Purple medium size Brinjal or Eggplant cut into lengthwise or round shape soaked into water

One and half cup of Besan

1 tsp Black Cumin

1 tsp Red chilly powder

1 tsp Turmeric powder

2 tsp Posto

Half tsp Baking soda

White oil

Salt to taste

Cooking Procedure:

First sprinkle little bit of salt and turmeric powder and then season the eggplant.

Heat white oil for deep frying. When oil is hot reduce the heat before frying. Then add one by one and fry it until it is golden brown. When fried remove it.

Serving Suggestion:

Beguni is now ready. Sprinkle little bit of black salt on it for taste. It is generally served with puffed rice and green chillies. It took me about half an hr to prepare this batter fried brinjal and serves 2-3 people.